Chicken enchiladas are what happens when you take tortillas, fill them with chicken and cheese, roll them up, cover everything in sauce and more cheese, then bake until bubbly. I made these for the first time years ago and my roommate asked why I’d been hiding my cooking skills. I hadn’t – chicken enchiladas are just one of those dishes that look way more complicated than they actually are.
Chicken enchiladas feature soft tortillas wrapped around seasoned shredded chicken, smothered in enchilada sauce (store-bought is fine, homemade if you’re feeling ambitious), covered in cheese, and baked until everything melts together into one cohesive delicious mess. They taste like you went to a good Mexican restaurant but you’re actually just eating dinner in your sweatpants at home.
Best part? Chicken enchiladas can be prepped in advance, stuck in the fridge, and baked when you’re ready to eat. Or make a double batch and freeze one for future lazy dinners when you don’t feel like cooking but also don’t want takeout again.
Why Homemade Chicken Enchiladas Beat Restaurant Versions
Restaurant chicken enchiladas are good but they’re also usually swimming in sauce and sometimes a bit soggy. Homemade chicken enchiladas let you control everything – how much chicken, how much cheese, how much sauce, how spicy. Plus making them at home costs maybe $12 to feed 6 people versus $15 per person at a restaurant.
I made chicken enchiladas for a casual dinner party where I was too lazy to do multiple dishes. Just enchiladas, rice, and beans. Everyone raved about them like I’d made some elaborate feast. One person asked if I’d been to Mexico recently and learned authentic recipes. Nope, just followed a basic recipe and used good ingredients.
Here’s why you need chicken enchiladas:
- Look impressive but are genuinely simple to make
- The rolling part is easier than it looks
- You control spice level, cheese amount, everything
- One pan feeds a whole crowd
- Leftovers reheat perfectly
- Kids and adults both love them
Plus chicken enchiladas work for people who claim they “can’t roll things.” You literally just put filling in the center, fold sides over, place seam-side down. If it’s messy, the sauce covers everything anyway. Nobody’s judging your rolling technique :/
What You Need for Chicken Enchiladas
For the Chicken Filling
Protein:
- Chicken breasts or thighs (1½ lbs)
- Or rotisserie chicken (3-4 cups shredded)
- Cooked and shredded
Seasonings:
- Olive oil (1 tablespoon if cooking fresh chicken)
- Cumin (1 teaspoon)
- Chili powder (1 teaspoon)
- Garlic powder (1 teaspoon)
- Onion powder (½ teaspoon)
- Salt and pepper (to taste)
Mix-Ins:
- Diced onion (½ cup – sautéed)
- Diced bell pepper (½ cup – sautéed, optional)
- Black beans (1 can drained – optional but adds substance)
- Corn (1 cup – frozen or canned, optional)
- Diced green chiles (4 oz can – adds flavor)
Why rotisserie chicken works: Already cooked, already seasoned, saves time. This is one recipe where the shortcut doesn’t sacrifice quality.
For Assembly
Tortillas:
- Flour tortillas (10-12 medium/burrito size)
- Or corn tortillas if you prefer authentic
- Warmed before rolling so they don’t crack
Cheese:
- Shredded Mexican blend cheese (3 cups divided)
- Or cheddar, Monterey Jack, or mix of both
- Some goes inside, most goes on top
Sauce:
- Red or green enchilada sauce (2 cans, 10 oz each)
- Or homemade if you’re ambitious
- Red is traditional, green is tangier
Why flour tortillas are easier: They’re more flexible and less likely to crack when rolling. Corn tortillas are more authentic but require warming and careful handling.
For the Enchilada Sauce (If Making Homemade)
Optional – store-bought works great:
- Olive oil (2 tablespoons)
- Flour (2 tablespoons)
- Chili powder (2 tablespoons)
- Cumin (1 teaspoon)
- Garlic powder (½ teaspoon)
- Tomato sauce (8 oz)
- Chicken broth (1½ cups)
- Salt to taste
For Serving
Toppings:
- Sour cream
- Fresh cilantro (chopped)
- Diced avocado or guacamole
- Sliced jalapeños
- Lime wedges
- Diced tomatoes
- Sliced black olives
- Green onions
Sides:
- Mexican rice
- Refried beans
- Chips and salsa
- Simple green salad
Equipment You Actually Need
- 9×13 baking dish
- Large skillet for cooking chicken/veggies
- Tongs for rolling
- Aluminum foil
- Cutting board and knife
How to Make Chicken Enchiladas
Step 1: Cook and Shred the Chicken
If using fresh chicken: Season with cumin, chili powder, garlic powder, salt, and pepper. Cook in skillet with olive oil over medium heat until cooked through – about 6-7 minutes per side for breasts.
Let cool slightly, then shred using two forks. Or use rotisserie chicken and just shred it.
If using rotisserie, you still want to toss shredded chicken with the seasonings so it has good flavor.
Step 2: Make the Filling
Sauté diced onion (and bell pepper if using) in a bit of oil until softened – about 5 minutes.
Add shredded chicken, diced green chiles, and any optional mix-ins like black beans or corn. Stir to combine.
Add 1 cup of shredded cheese to the chicken mixture. This helps everything bind together and adds flavor.
Taste and adjust seasoning – add more salt, cumin, or chili powder if needed. The filling should taste well-seasoned.
Set aside to cool slightly before assembling.
Step 3: Prep Your Baking Dish
Preheat oven to 350°F.
Pour about ½ cup enchilada sauce in bottom of 9×13 baking dish. Spread it around to coat the bottom. This prevents chicken enchiladas from sticking and adds flavor.
Step 4: Warm the Tortillas
This step is crucial so tortillas don’t crack when rolling.
Wrap tortillas in damp paper towels and microwave 30-60 seconds until warm and pliable. Or warm individually in a dry skillet for 15 seconds per side.
Work with 2-3 tortillas at a time, keeping the rest wrapped so they stay warm.
Step 5: Fill and Roll
Place warmed tortilla on work surface. Add about ⅓ cup chicken filling down the center in a line.
Fold one side over the filling, then roll tightly like a burrito, tucking sides in as you go. Or just roll without tucking – whatever works.
Place seam-side down in prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in the pan.
Pro tip: Pack them tightly together. This prevents them from unrolling and helps them heat evenly.
Step 6: Add Sauce and Cheese
Pour remaining enchilada sauce over the top of all the rolled enchiladas. Make sure they’re all covered – use a spoon to spread sauce evenly.
Sprinkle remaining 2 cups shredded cheese over the entire pan. Go heavy on the cheese – this is not the time to be conservative.
Cover pan tightly with aluminum foil.
Step 7: Bake Until Bubbly
Bake covered for 20 minutes.
Remove foil and bake another 10-15 minutes until cheese is melted and bubbly, and edges are slightly crispy.
If you want extra browned cheese, broil for 2-3 minutes at the end. Watch carefully – cheese goes from perfect to burnt fast.
Let cool 5 minutes before serving. This helps everything set up and prevents burning your mouth on molten cheese.
Step 8: Serve with Toppings
Serve these chicken enchiladas with your choice of toppings on the side. Let people customize their own.
I always include sour cream, cilantro, and avocado at minimum. Everything else is bonus.
Serve with rice and beans for complete meal, or just eat them on their own with chips and salsa.
Chicken enchiladas reheat great in microwave – individual portions work best. Or reheat whole pan covered in 350°F oven for 20 minutes.
Creative Variations Worth Trying
Green Chile Chicken Enchiladas
Use green enchilada sauce instead of red. Add extra green chiles to filling. Top with Monterey Jack cheese. Tangier and different from traditional red.
Enchiladas Suizas (Swiss Enchiladas)
Use green sauce and top with Mexican crema and queso fresco instead of shredded cheese. More elegant presentation, creamy and rich.
Beef Enchiladas
Replace chicken with ground beef or shredded beef. Season with taco seasoning. Same process, different protein.
Cheese Enchiladas
Skip meat entirely. Fill with mix of cheeses, sautéed onions and peppers. Vegetarian but still filling and delicious.
Breakfast Enchiladas
Fill with scrambled eggs, cooked sausage, cheese, and potatoes. Top with red or green sauce. Brunch game changer.
Shredded Pork Enchiladas
Use leftover carnitas or pulled pork. Add chipotle peppers in adobo for smoky spice. Different flavor profile, equally good.
Easy Chicken Enchiladas
Equipment
- 9×13 baking dish
- Large skillet for cooking chicken and vegetables
- Cutting board and knife
- Aluminum foil
- tongs or spoon for rolling tortillas
Ingredients
- 3–4 cups shredded cooked chicken (breast, thigh, or rotisserie)
- 1 tbsp olive oil (for sautéing)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup diced onion (sautéed)
- 0.5 cup diced bell pepper (optional)
- 1 can black beans, drained (optional)
- 1 cup corn, frozen or canned (optional)
- 4 oz diced green chiles (1 small can)
- 3 cups shredded Mexican blend cheese, divided
- 10–12 flour tortillas (medium size)
- 20 oz enchilada sauce (2 cans, red or green)
Instructions
- Season chicken with spices and cook in skillet until done, or shred rotisserie chicken and toss with seasonings.
- Sauté diced onion and bell pepper in olive oil. Add chicken, green chiles, and any optional beans or corn. Stir in 1 cup shredded cheese.
- Preheat oven to 350°F. Pour ½ cup enchilada sauce into 9×13 baking dish and spread to coat bottom.
- Warm tortillas to prevent cracking. Microwave in a damp towel or warm in a dry skillet briefly.
- Fill each tortilla with ⅓ cup filling, roll tightly, and place seam-side down in dish. Repeat with all tortillas.
- Pour remaining sauce evenly over enchiladas. Sprinkle remaining 2 cups cheese over the top. Cover with foil.
- Bake 20 minutes covered, then uncover and bake 10–15 more until bubbly and cheese is melted. Optional: broil briefly for browned cheese.
- Let rest 5 minutes before serving. Top with sour cream, cilantro, jalapeños, avocado, or any preferred toppings.
Notes
Nutrition
Frequently Asked Questions
My tortillas keep cracking when I roll them – what do I do?
They’re not warm enough. Microwave longer or warm in skillet. Flour tortillas should be very pliable before rolling. If they’re cold, they’ll crack.
The enchiladas are soggy – how do I prevent this?
Don’t use too much sauce inside the filling. Most sauce should go on top. Also make sure chicken isn’t too wet when mixing filling.
Can I make these chicken enchiladas ahead of time?
Yes. Assemble completely but don’t bake. Cover tightly and refrigerate up to 24 hours. Add 10 minutes to baking time since starting cold. Or freeze for up to 3 months.
My cheese isn’t melting evenly – why?
Oven isn’t hot enough or you removed foil too early. Keep foil on for first 20 minutes to trap heat and melt cheese evenly.
Can I use corn tortillas instead of flour?
Yes but they’re more delicate. Dip in warm enchilada sauce before filling to make them pliable. They’re more likely to tear but taste more authentic.
The filling is bland – how do I fix it?
Season more aggressively. Taste the filling before rolling and add more spices, salt, or mix in some of the enchilada sauce for flavor.
How do I know when they’re done?
Sauce should be bubbling around edges, cheese should be melted and slightly browned. Chicken enchiladas should be hot throughout – insert knife in center and check if it comes out hot.
